Grilled Chicken Breasts with Tarragon Butter
June 28, 2009
Grilled Chicken Breasts with Tarragon Butter
by: Peter Lenkefi
Grilled Chicken Breasts with Tarragon Butter
- 4 Chicken breasts*
- 1 tb Tarragon
- 1/3 c Olive oil
- 1/4 c Lemon juice
- Salt and pepper to taste
* Cornish hens may be substituted. Butterfly in half to make sure the bird is cooked throughout.
Mix oil and lemon in a bowl with tarragon.
Marinade chicken for one hour. Remove and eliminate excess drippings.
Cook over medium heat grill. Season with salt and pepper.
Turn chicken often and baste with leftover marinade.
Serves 4.
About The Author
Peter Lenkefi
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College Cuisine
June 28, 2009
College Cuisine
by: Steve Wilcott
Going to college is a grand experience. It’s the first time many young adults get the chance to begin taking care of themselves, no matter what the consequences. One of the main things that worries parents when their child heads out into the world of college is, of course, their diet. What are they going to eat if the cafeteria closes too early? What if they don’t like the cafeteria food? What if they didn’t even sign up for cafeteria meals?
Parents needn’t worry. College students today have developed their own underworld of cuisine, involving quite the array of foods, time-tested by students in the past, and catered specifically to college needs by clever manufacturers.
The main staple of dorm life these days is, of course, the microwave. College students take microwave food to a whole new level. The smell of microwave popcorn is right at home in a dorm, even at 3 am. I had a roommate at college who ate microwave popcorn for breakfast. Quick, easy, cheap and filling- what more could you ask for?
Pasta Recipes - The Very Best in Italian Cuisine!
June 26, 2009
Pasta Recipes - The Very Best in Italian Cuisine!
by: Jonathan Teng
These pasta recipes are excellent for dinners or parties.
In this article, I’m going to share with you three delicious pasta recipes that you can prepare for any occasion that suits you. The recipes are very easy and can be prepare in less than 30 minutes.
So, here we go
Lemon Tuna Pasta
- 4 tsp Butter
- 18 Black olives, pitted & sliced
- 1 tsp Oil; olive
- 2 can Tuna; chunk, drained
- 4 large Garlic cloves, chopped
- Pasta; penne, cooked and drained
- 1/8 cup Lemon juice
- 4 tsp Butter (add at end)
- 3 tsp Capers, drained
Melt butter with oil in skillet. Add garlic and cook 2 minutes. Add lemon juice, capers and olives and cook another 2 minutes. Turn heat to lowest setting. Add tuna & separate it (do NOT flake) with a fork. Heat through, stirring gently. Drain pasta. Add remainder of butter and sauce to hot pasta, tossing well.
Tomato Soup with Pasta
Why Do Make-Ahead Recipes Work So Well To Reduce Your Dinner Party Stress?
June 24, 2009
Why Do Make-Ahead Recipes Work So Well To Reduce Your Dinner Party Stress?
by: Joanie Williams
One of the “tricks” I find most useful for hosting stress-free dinner parties is to make some of the recipes ahead. I find that too many last minute jobs can overwhelm me, so I plan ahead to eliminate as many as possible.
The more dishes you can prepare a day or some hours before guests ring your doorbell, the more you reduce your stress. Here are some reasons:
- You avoid a last minute crisis if preparation takes longer than you thought it would.
- If you like to cook, you’ll have the leisure to enjoy what you’re doing instead of feeling frantic about a deadline
- You have time to clean up after you cook.
- If there is a disaster, say you burn something, you have plenty of time to come up with an alternate plan.
- If you have prepared the dessert ahead, you don’t need to leave the table for a long stretch just when the conversation is getting really interesting.
Put your imagination to work for you! Try to imagine your way through the last minute jobs you will have to get dinner on the table, and reduce them to a minimum you feel comfortable with. It helps to think about what all those last minute jobs are: setting out the ice water pitcher, lighting the candles, putting items in serving dishes and getting the guests to the table.
What is Nouvelle Cuisine?
June 23, 2009
What is Nouvelle Cuisine?
by: Troy Pentico
The 1970’s brought a great deal of upheaval and new ideas to the forefront, and the world of cuisine was no exception. In June of 1975, the British magazine Harpers & Queen coined a term to refer to a new type of food that was sweeping the world: Nouvelle Cuisine.
What is nouvelle cuisine? It is, in a word, the marriage of health-conscious California to traditional France. Consider it an updated version of French cuisine- flavorful food with a light-handed, healthy approach. It’s difficult to define nouvelle cuisine in more specific terms because of its huge impact on the way food in general is prepared today. Nouvelle cuisine opened doors to a new generation of restaurant-goers who loved rich tastes and fresh combinations, but didn’t want their bodies to pay for it later.
With this new lighter menu came a new style of cooking as well. Chefs in nouvelle cuisine restaurants used shorter cooking times and fresher ingredients, cutting down on the multiple steps that got in the way of the natural flavors of the food. In a world that was waking up to faster-moving times and stricter diets, this new cuisine caught on with incredible speed.
Bartending School
June 21, 2009
Bartending School
by: Kenzie Thompson
Finding a Bartending School will be the first step towards a rewarding career! Bartenders at popular nightclubs can make as much as $500 per shift - which can add up to more then enough for the rent by just working a few nights a week!
Lots of people think they’ll go to Bartending School and get a job pouring drinks - easy work, right? But if you’ve ever watched a bartender hustle around, you should know bartending isn’t easy money. But being with the crowds, listening to the lastest music, and meeting people make it worthwhile for most people who choose to attend Bartending School.
When looking for a bartending school, it can help to choose one with job placement assistance. Also look for abartending school that has been in business for a while - you don’t want to go to some fly-by-night operation.
Bartending is about more than just pouring drinks - although you’ll have to know the difference between a Mai-tai and a Lynchburg Lemonade (and you’ll learn that at bartending school). Bartending is about personality - making people feel welcome, providing fast, friendly service, and even being the life of the party! As you become more comfortable performing behind the bar, you’ll watch your tips grow!
Tomatoes: History, Origin, Facts… or fiction!?
June 20, 2009
Tomatoes: History, Origin, Facts… or fiction!?
by: Kirk Gordon
What is a tomato? You probably think it’s a vegetable, right? As do most people. However, tomatoes are in fact not a vegetable, but rather, a fruit. In 1883 the United States Congress passed a tariff act requiring a 10% tax on imported vegetables; a response to the growing international trade at time.
A tomato importer, John Nix, decided to challenge the law after scrutinizing the Tariff Act. His case relied on the fact that tomatoes were a fruit and not vegetable, therefore, it should not be subjected to the Tariff Act. Nix’s objections brought the case to the Supreme Court in 1893. Although Nix had a solid case, the Supreme Court rejected the botanical facts and continued to refer to tomatoes as a vegetable.
Plant family
Tomatoes belong to the genus Lycopersicon, while potatoes belong to the genus Solanum; Both of which belongs to the same “flowering plant family” solanaceae. The similarities in leaves and flowers justifies this taxonomic grouping.
The UK - Introduction of the tomato
Reductions; Proving That Less is More
June 18, 2009
Reductions; Proving That Less is More
by: Michael Sheridan
Any liquid can be reduced just by heating it - but why would you want to do that?
The answer comes back to two of our old friends, flavor and consistency (texture).
By reducing any flavored liquid you intensify its flavor and at the same time thicken it. You can continue this process until what you have left is a syrup if it contains sugar, or a sauce if it does not.
This is one of the most important tools in the kitchen, believe it or not, because a great sauce can rescue an indifferent meal.
And literally ANY liquid can be reduced.
A few uses
Wine is frequently used in cooking, both as a marinade and as an addition to sauces for meat.
There are some problems with it though, one of which is that you need a really good wine and quite a lot of it to produce a reasonable sauce for, say, six people.
On the other hand, if you use pure grape juice and reduce it to a syrup, that syrup, added to any sauce (or gravy if you prefer) will lift it into the realms of ‘gourmet’.
Mrs. Butters’ Secret Key Lime Pie Recipe
June 17, 2009
Mrs. Butters’ Secret Key Lime Pie Recipe
by: Dr. Larry Winebrenner
“Frozen Key Lime Pie recipe?” Fern Butters asked. “Child, I’ll take that secret with me to the grave.”
Fern Butters’ frozen key lime pie was legend. Every time President Harry S Truman went through Islamorada on Upper Matecumbe Key on his way to the “Little White House” in Key West, he stopped. More specifically, he
stopped at Fern Inn for some of Fern Butters’ frozen key lime pie.
And so did other folks, commoners and dignitaries alike-Papa Hemingway, Cordell Hull, Douglas Fairbanks, Julia Child . And me.
I didn’t see any of those famous folks. Except Julia Child. And I didn’t know who she was. Ignorance of youth.
But I did eat Mrs. Butters’ frozen key lime pie.
I wasn’t a child when I asked her about the recipe. I had recipes for my grandmother’s compressed fruit cake. And my grandfather’s elderberry wine. And a passel of others I’d collected from near and far. So I thought her recipe would fit right in with my collection.
Not so. I was a young pastor at her little church in Matecumbe. But I could have been Gabriel himself.
Japanese Cuisine
June 16, 2009
Japanese Cuisine
by: Troy Pentico
Tempura, sukiyaki, sashimi, sushi - even the words used to describe the most basic of Japanese dishes are exotic and beautiful. Japanese cuisine is easily one of the healthiest in the world, with its concentration on fresh fish, seafood, rice and vegetables. The pungent sauces and delicate flavors of fresh foods complement each other beautifully, and the methods of presentation turn even simple meals into beautiful events.
The Japanese have easily a dozen different names for rice, depending on how it is prepared and what it is served with. The most common meal is a rice bowl, a bowl of white rice served with various toppings or ingredients mixed in. So popular is it that the Rice Bowl has even made its way into the world of Western convenience foods alongside ramen noodles. Domburi is a bowl of rice topped with another food: domburi tendon, for instance, is rice topped with tempura and domburi gyudon is rice topped with beef. The Japanese adopted fried rice from the Chinese, and a century ago, when curry was first introduced, developed Kare Raisu, curry rice. It is now such a popular dish that there are many fast-food restaurants that serve several versions of it in take-away bowls.
